Here Sonia Gonin prepares approximately 200 different kinds: wild cherry, mixed berries, apricot, apple and other fruits. The best place for your foodie finds is Le Confiturier Marcottin, an original shop that sells jams and marmalades with an open kitchen. Another must see is the Museo del San Bernardo, dedicated to the universally loved dogs and their role as mountain emergency helpers. The museum accommodates Roman-Gaul artifacts, a vintage car collection and a beautiful garden embellished by turn of the century sculptures and art installations by artists the likes of Brancusi, Niki de Saint-Phalle, Henry Moore, Cesar and others. “ We produce pure spirits characterised by well-recognized fruit aromas” stresses Morand “We therefore do not use wooden casks”.Īfter the distillery tour you can visit the Fondazione Gianadda museum created in ’78 by a native Italian collector. Distillation happens strictly in alternate cycle alambics, with top-ups in order to obtain a precious product. Apricots on the other hand are picked at perfect maturation, in the distillery the stone is removed and the fruits reduced to a pulp this is followed by natural fermentation at a controlled temperature. The quality of the fruit is obviously crucial and the selection of it is meticulously Swiss: the pears for example are picked unripe and remain in crates for a week until perfectly ripe.
Then there’s Framboise, a delicate distilled raspberry spirit.
There’s also Abricotine, another DOC spirit made with luizetapricots – a French variety that’s acclimatized well in this area for the last 150 years. This is a registered brand and follows the DOC appellation regulations. Among the most popular is Williamine, a spirit made with local Williams pears. The distilled products, liqueurs and syrups made in Distilleria Morand possess the aromas and flavors of the fruits and herbs of the Valais mountain region. “ We are the only producers of Grand Saint Bernard according to a secret recipe, but we also make a hundred or so other distilled liqueurs” says Louis Morand, fourth generation, as he introduces us to a highly alcoholic tasting. This is a distillery founded in 1889 and that now markets over a hundred prime quality products.
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This liquor made from Alpine herbs and honey plus a pinch of saffron or chlorophyll (according to which version, yellow or green) is an exclusive Morand product. In Martigny, in the heart of the Valais Canton the best way to end an evening is knocking back a shot of Grand Saint Bernard, with the familiar Saint Bernard dog wearing a flask around its neck. A tasting primer amid Alpine cheeses and great cured meats. Located just a few miles from the Italian border, the Valais Canton in southern Switzerland is a perfect three-day vacation filled with breathtaking views and mountain flavors.
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